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With the sweet potatoes taking the place of bread, this simple but decadent recipe is the gluten-free answer to classic crostini. Mixing prunes with vinegar and oil gives the crostini a savory edge.
Yield: 8 servings
905 g / 2 pounds sweet potatoes or yams, peeled and cut into 12-mm / 1/2-inch slices
45 ml / 3 tablespoons extra virgin olive oil
Ground black pepper
70 g / 1/2 cup Diced Dried Plums or Whole Pitted Prunes, halved
15 ml / 1 tablespoon white balsamic vinegar
85 g / 3 ounces Brie cheese, sliced 4-mm / 1/8-inch thick
30 g / 3 tablespoons toasted, chopped walnuts
Basil leaves, sliced
Preheat the oven to 425°F [225°C] and line a sheet pan with parchment paper.
Coat the sweet potatoes with 30 ml / 2 tablespoons oil, season with salt and pepper, and spread the slices across the pan in one layer. Roast for 15 minutes; turn the slices over and roast for another 10 minutes or until lightly browned on both sides and soft all the way through.
In a small bowl, stir together the prunes, the remaining 15 ml / 1 tablespoon oil and the vinegar.
Top the sweet potatoes with equal amounts of cheese and prunes. Roast for 2 minutes or until the cheese has melted. Sprinkle with walnuts and basil.